Description
Donut with jam, or "Berliner". "Berliner" are traditional German pastries. In any supermarkte sold doughnuts "Berliner" filled with fruit jam. Traditional "Berliner" filled with apricot jam, I suggest cherry and blueberry jam.
Ingredients
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Milk
150 ml
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Flour
370 g
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Chicken egg
2 piece
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Butter
50 g
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Yeast
20 g
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Salt
1 pinch
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Sugar
2 Tbsp
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Vanilla
1 pack
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Jam
100 ml
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Vegetable oil
250 ml
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Powdered sugar
1 Tbsp
Cooking
In a small amount of warm milk + 1H. l. sugar dissolve the yeast (to quicken).
Beat eggs with sugar, vanilla sugar. Add the living yeast, the rest of milk and sugar, melted butter (cooled), salt. Optionally, you can add 2 tbsp rum and 8 g of lemon peel. Whisk everything with a mixer of conventional nozzles to obtain a homogeneous mass. Gradually add just enough flour so that the dough becomes soft, knead hook beaters.
The dough is soft and does not stick to hands.
The dough roll into a ball, sprinkle with flour. The bowl with the dough cover and put in a warm place for 1.5 hours (I preheat the oven to 30*C, turned off, left on the bulb).
Coming up the dough on a flour covered Board, dusted with flour, knead until smooth. Roll into a ball, cover with bowl and leave for 20 mins to rise.
Roll out to a thickness of 2 cm, the dough is tender, easily rolled (rolling pin dusted with flour).
And with the recesses for the dough to squeeze out circles of the necessary diameter ~7 cm, (I have a glass of 6 cm, the edge of the glass dipped in flour). Remains of dough roll into a ball and roll it out. I have all the dough went to the doughnut, the remnants were not. If you have leftovers, make an arbitrary shape of the workpiece.
Put the doughnuts on a baking tray covered with baking paper, at a distance from each other and leave for proofing for 30-40 minutes. (I had 2 baking tray for 16 PCs.) in a warm place until, until they increase in volume 2 times.
In a saucepan with a thick bottom and high walls to pour vegetable oil (I had canola) 2-3 cm in height and is quite warming up to 160-170*C and fry the doughnuts first side for about 2 minutes with the lid closed, then remove the lid and fry the second side until browned (do not burn). I fried 2 of 6 - furnace.
Ready donuts spread on a paper towel to soak up excess oil.
When the donuts a little pristinus, make a hole on the side, fill them with jam using a pastry syringe. Sprinkle donuts with powdered sugar on both sides.
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